coriander

Pilaf or Pulao is the best on pot meal that is not just filling but can also be made with variations as per liking. We often make pulao at home specially when there are sudden guests at home, pulao works as a savior. Make it with long grain Basmati rice or even your regular everyday rice , pulao brings out some real richness to your regular meal spread. Tam it with any of your favorite curry or jut enjoy it with raita and salad. And if you are a weight watcher like me then go for some Brown Rice Pulao. Well it’s a myth that brown rice takes time to cook and equally takes time to digest. Dawat Long Grain Brown Rice cooks really fast and is easy to digest too. I have adapted Brown rice in my daily meal and trust me it’s worth all the pain. Just soak the rice in ample amount of water almost an hour before cooking and see the magic. You not just get a healthy pot of goodness but some real long grain , non sticky pilaf as well.

Today i’m sharing the most easy recipe of Brown rice veg pulao that is made in pressure cooker and gets ready in no time. Pair it with some nice thick onion raita and enjoy your guilt free meal. Check out the recipe below and do share your feedback with me in comments. Would love to hear your variations too.

To make Brown Rice Pilaf take a broad faced pressure cooker (preferably non stick) and heat oil in it. Add whole spices and wait till they crackle. Now add sliced onions and saute till they sweat. Add ginger garlic paste and saute till brown and the raw smell goes off. Now add the vegetables and green chilies and fry them nicely for 7-8 minutes on high to medium flames. Meanwhile drain out the excess water from the soaked brown rice and one the vegetables are fried add the soaked rice into it. Now add coriander powder and curd in the rice and fry them all till the moisture from the rice evaporates and the rice looks crisp and fried. Add salt as needed and warm water till the surface of the rice. Dip your index finger, the water level should be 1 inch from the surface of the rice. Close the lid and cook till two whistles and turn off the flames. Let the pressure from the cooker release completely, and now open the lid carefully and add some ghee on top of the rice along with fresh chopped coriander. Wait for 5 mins till the steam gets off a little more and then serve the brown rice pilaf hot along with your favorite curry/raita/salad.

Badami Mutton Kofta is Spicy, Flavorful, Aromatic Mutton Koftas dunked in a creamy Almond Curry, just to make your weekend dinner more special and lavish. Ideal party menu to impress your special guests on special occasions. So with the festivities arriving, make this spectacular Badama Mutton Koftas and make your celebrations more exciting with a royal feast.

I have used minced mutton to make these koftas as it’s easy to grind. But you can always use mutton pieces without bones. Sharing the detailed recipe below , try it, share it and let me know your experience in comments below.

Ingredients Needed For Mutton Kofta :

700gramsMinced Mutton or Boneless Mutton

3/4cupDry roasted Gram FlourRoasted Chana Powder

1mediumonionfine chopped

2Green Chiliesfine chopped

1.5tspGinger Paste

1.5tspGarlic Paste

2tbspChopped Corianderfine chopped

2tbspmint leavesfine chopped

1tspGaram Masala Powder

1tspRed Chili Powder

saltto taste

Ingredients Needed For Badami Curry :

4largeOnionsthin sliced

2-3tbspGinger Paste

2-3tbspGarlic Paste

5-6Green Chiliesslit

1cupAlmondsblanched

2tbspDry Coconut/ Khopragrated

1cupThick Curdwhisked

3/4cupOiladjustble

2-3tbspCoriander Powder

2tbspRed Chili Powder

1tspGaram Masala Powder

5-6Fresh Mint leaveschopped

2sprigcorianderchopped

saltto taste

Whole Spice :

2Bay Leaf

2Big Cardamom

4 Green Cardamom

2inchCinnamon Stick

5Cloves

5black pepper

1tspmacecrushed

1tspCaraway seeds/ Shahi jeera

How to make Mutton Kofta :

Wash mutton mince nicely under running water. Strain and keep aside till dry. Take a grinder jar with sharp blades and add mutton mince in it along with ginger garlic paste, mint leaves, coriander and grin to make a thick smooth and stick paste. Collect in a bowl and add rest of the other ingredients along with roasted chana powder and mix well nicely till everything incorporates well and makes a dough. Slightly wet your hands and pinch a lemon sized portion from the dough and roll to make a smooth ball. Make more kofta balls out of the remaining dough and collect them all in a plate and keep aside. Heat around 1/2 cup oil in a non stick wok and when the oil is hot carefully slide in the kofta balls (4-5 at a time) and gry till golden brown from all sides. Collect the fried koftas on a kitchen napkin lined tray so that it soaks excess oil.

How to make Almond Curry :

In the same wok, add some more oil and heat nicely. Add sliced onions and fry them till golden in color and collect in a bowl. Once the fried onions are cool, grind to make a fine paste and keep aside. In the remaining oil, add whole spices and wait till they crackle up. Now add ginger garlic paste, green chilies and fry till golden. Add coriander powder, red chili powder, garam masala powder, khopra, almond paste and fry till oil starts leaving from the sides. Now add fried onion paste and whisked curd, stir well to incorporate everything and fry for another 10 minutes on low flame. Add water to the curry as needed and adjust salt as per your taste. Bring it to boil and then carefully drop in the fried koftas and let it cook for 20 mins in low flames with lid closed. Once the koftas are cooked well, add in a tea spoon of ghee for aroma and turn off the gas. Add some fresh chopped mint and coriander and garnish with some sliced almonds. Serve hot with Roomali Roti or Rice.

Now add fried onion paste and whisked curd, stir well to incorporate everything and fry for another 10 minutes on low flame.

Add water to the curry as needed and adjust salt as per your taste. Bring it to boil and then carefully drop in the fried koftas and let it cook for 20 mins in low flames with lid closed.

Once the koftas are cooked well, add in a tea spoon of ghee for aroma and turn off the gas.

Add some fresh chopped mint and coriander and garnish with some sliced almonds.

Serve hot with Roomali Roti or Rice.

Recipe Notes

If you liked this amazingly delicious recipe, then try making at home on any special occasion or weekends and enjoy with family and friends. Share your views in comments below and let me know how was it 🙂

Everyone is life has their very own comfort food. Food that’s easy to make, easy to eat, easy to digest and equally delicious and filling. In India different people have different comfort food that definitely relates to their region and food culture. I am a born North Indian hence my food habits are most of the time inclined towards North Indian food. Though regions never effect a foodie’s palate but still there are a couple of foods that comforts me even on my most lazy days.

One such comfort food is Kadhi Chawal : Kadhi Pakoda with Rice. Kadhi is an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In PunjabKadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.

So today we talk about Punjabi Kadhi. It’s rich, luscious creamy curry mad with sour curd and besan (gram flour) along with some crunchy onion pakoras. While making pujabi kadhi make sure you use ghee while tempering it, this gives an amazing aroma and flavor to the kadhi. Do not skip adding curry leaves or else you will miss that rustic flavor in your plate. Sharing a quick and easy recipe of Pujabi Kadhi Pakoda. Try making at home and share your feedback with me in comment below.

Ingredients :

For Kadhi :

250gramsDahi/ Curd

2-3cupswater

4tbspBesan Gram Flour

4Green Chilies

1sprigcurry leaves

1tspHaldi/ Turmeric powder

saltto taste

For Tempering :

2-3tbspOil or Ghee

1tspMustard seeds

2Dry red chilies

1tspHing/ Asafoetida

1sprigcurry leaves

2podsgarlicfine chopped (optional)

1/2tspRed Chili Powder

For Pakoda :

2bigOnionsfine chopped or sliced

3/4cupBesan Gram Flour

1-2pinchajwain

1/2tspRed Chili Powder

1-2Green Chilifine chopped

1tbspcorianderfine chopped

saltto taste

wateras needed

Oilfor deep frying

How to make kadhi : Take a large mixing bowl and add curd along with 2 cups water.Whisk nicely such that no lumps are seen. In a glass/ mug or bowl take besan and 1 cup of water and stir to make a fine, lump free solution. Add besan mix into curd and whisk well such that everything incorporates well. Now add slit green chilies, 1 sprig of curry leaves, turmeric powder and salt to taste. Whisk again and transfer the mix in a thick bottomed pan or wok. Keep the pan on gas and turn on the stove and bring it to a boil. Once the kadhi comes to a boil, simmer the gas flames and let it cool for 30-35 mins or till its creamy.

How to make pakodas : In a large mixing bowl add besan, salt, red chili powder and water. Whisk to make a fine flowing batter. Add ajwain, chopped onions, green chilies and coriander into the batter and mix well. Heat oil in wok till piping hot. Take a spoon or by using your hands, drop small portions of the batter and fry to make crispy pakodas. Collect them in a separate bowl and keep aside. Once the kadhi is done, drop the pakodas into it and gently mix.

To prepare tempering : Heat oil in a skillet or frying pan and add mustard seeds, dry red chilies and curry leaves and wait till they crackle. Now add chopped garlic (optional), hing / asafoetida and red chili powder and fry for a minute. Turn off the gas and immediately pour the tempering on kadhi and close the lid so that the aroma remains intact.

Spoon Fork And Food is PR friendly and we know the importance of brands and their collaboration that benefits the bloggers in all means. But their are some brands that commercialize not for themselves but for the welfare of the farmers as well from where they source the products. One such amazing organization is EKGAON. Recently my blog collaborated with EKGAON and took a step ahead in contributing a small part for the well being for the farmers. An initiative that costs you reasonable as compared to the retail stores and you get some standardized food product that comes directly from the farmers. Great packaging at low price, EKGAON brings you raw ingredients as well as ready to eat snacks too. My first product from EKGAON out of many was RAGI MILLET. A 1kg pack that costs only a Rs.139, tax inclusive arrives at your door step in just 2-3 working days. Clean, dust free, zero impurities with a state of art packaging. Every purchase you do, a healthy percentage goes to the farmers too.

Who Is EkGaon ?

EKGAON is leading social enterprise in India that works with a vast range of bio-diverse community-based organic/natural food products using sustainable, equitable and ethical principles. They painstakingly curate our products by exploring, discovering and extracting/growing abundant food variety and thus restoring the forgotten food-diversity through traditional techniques. They use state of the art technology, tools to connect to more then 20,000 farmers and over 20 artisan-producer organisations to bring over 100 premium food products to markets, ensuring quality assurance across the value chain. India’s rich culture and its bio-diversity creates a magic known as Indian food globally. Drawing inspiration from India’s 5000 years old agrarian traditions and its food-diversity, EKGAON has created the ‘One Village One World Network’ across 10,000 villages over 13 years. This network prides itself in respecting and nurturing India’s traditional knowledge, its indigenous wisdom and its spiritual principles that guide food habits across its diverse regions. EKGAON network works across agricultural value chains from production, processing to distribution in order to bring unique products from community-based enterprises. These products include organic produce, desi-pulses, rare-herbs, spices and staples to markets.

So my first product from EKGAON is Ragi or Finger Millet. You can order your purchase here

Ragi (Finger Millet) is a widely growing annual plant found most abundantly in. Karnataka is the largest producer of this crop in India with 58% share in the country’s annual production. Benefits of ragi are numerous and it is a highly nutritious cereal loaded with calcium, proteins, iron and other minerals. It is rich in fiber and contains very less unsaturated fat that makes it a perfect food for weight loss.
Ragi’s seed coat is richer in dietary fiber as compared to grains such as barley, rice, maize and wheat. For example, it has 40 times the phenolic content of rice and 5 times that of wheat. Among the millets, it is comparable to foxtail millet, and second only to kodo millet. Excellent grain for reducing cholesterol and helps in weight loss.
It is also rich in antioxidants. Antioxidants prevent excessive oxidation, which could otherwise cause cancer and ageing because of cell damage.

Ingredients :

1cupSprouted Ragi [I used EkGaon Ragi/Finger Millet]

5boiled potatoes

4tbspGram Flour/ Besan

2Green Chilies,chopped

1big Onion,fine chopped

1bunch Coriander,fine chopped

4-5 Mint leaves,roughly chopped

1inch Ginger,grated

1tspRed Chili Powder

1tspGaram Masala Powder

1tspAmchur/ Raw mango powder

Saltto taste

Oilfor shallow frying

Method :

How to sprout Ragi : Wash ragi 2-3 times and discard impurities and water. Soak it in water for 12 hours (preferably overnight). Drain water and collect the soaked ragi in a clean dry kitchen towel. Wrap it and keep in a dry place for 12-14 hours again. The ragi will sprout, collect them in a bowl and use it further.

How to make sprouted ragi cutlets : Boil medium-large size potatoes and let them cool. Now peel them and collect in a large mixing bowl. Take a fork and mash them nicely to break all the lumps. You can even do it with your hands. Add sprouted ragi in the mashed potatoes and then add all the above mentioned ingredients except oil. If you don’t have besan at home, you can also add fresh bread in it. Just make sure you remove the sides of the bread slice and collect the inner part only. Mix all the ingredients and bind to make a soft dough. Adjust salt as per your taste. Pinch a lime sized ball from the dough and roll between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make rest of the cutlets. You can give any shape your desire. Now heat oil in a broad base shallow pan and place the cutlets on it. Don’t add too many of them at a time. Keep space in between for flipping. Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well. Transfer the fried cutlets on a paper napkin lined tray, so that it soaks excess oil. Serve the cutlets hot with spicy mint and coriander chutney with a dash of lemon over it.

Wash ragi 2-3 times and discard impurities and water. Soak it in water for 12 hours (preferably overnight). Drain water and collect the soaked ragi in a clean dry kitchen towel. Wrap it and keep in a dry place for 12-14 hours again. The ragi will sprout, collect them in a bowl and use it further.

How to make sprouted ragi cutlets :

Boil medium-large size potatoes and let them cool. Now peel them and collect in a large mixing bowl. Take a fork and mash them nicely to break all the lumps. You can even do it with your hands.

Add sprouted ragi in the mashed potatoes and then add all the above mentioned ingredients except oil.

If you don't have besan at home, you can also add fresh bread in it. Just make sure you remove the sides of the bread slice and collect the inner part only.

Mix all the ingredients and bind to make a soft dough. Adjust salt as per your taste.

Pinch a lime sized ball from the dough and roll between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make rest of the cutlets. You can give any shape your desire.

Now heat oil in a broad base shallow pan and place the cutlets on it. Don't add too many of them at a time. Keep space in between for flipping.

Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well.

Transfer the fried cutlets on a paper napkin lined tray, so that it soaks excess oil.

Serve the cutlets hot with spicy mint and coriander chutney with a dash of lemon over it.

Recipe Notes

If you liked this easy snack recipe, then order your Ragi pack from EkGaon immediately and enjoy this party snack with your family and friends.

Do send us your feedback and stories in comments below. Thanks for stopping by!

A popular Indo Chinese dish made with glazing the potatoes with mild sweet and spicy flavor, later tossed with sesame and greens. Great snack recipe for kids and also makes a wonderful delicious side dish to your Indo Chinese meal. Serve it as a starter in your dinner parties and see how it steals the show with it’s flavors. Mostly Honey Chilli Potatoes is made with potato julienne but i personally prefer cutting the potatoes in wedges. Though it doesn’t brings a difference in flavor but it somewhere becomes easy to prevent the fried potatoes from breaking while tossing with the sauces. Always try making such dishes in a non stick wok to avoid sticking in the pan. The beauty of this snack lies in the well cut potato pieces and how well it is tossed without breaking. So check out the recipe brief below and do share your feedback with me here.

Ingredients Needed :

4Big Potatoespeeled and cut into wedges

1tspgarlicchopped

1tspRed Chili Powder

2-3tbspcornflour

2tbsptomato sauce

1tspRed chili sauce

2tbspvinegar

1tbsphoney

saltto taste

1tbspWhite Sesame seedsroasted

1tspcorianderchopped

Oilfor frying

Method :

Peel and cut the potato into wedges, place inside a zip lock pouch and refrigerate for almost an hour.After an hour, take a mixing bowl and add potato wedges, red chili powder, 1 tbsp tomato sauce and corn flour. Mix well till everything coats well. Heat oil in a wok for frying, and deep fry the coated potato wedges till golden and crisp. Collect them on a kitchen towel to soak excess oil. Empty some oil from the wok such that only 1 tbsp oil is left or take another wok and heat 1 tbsp oil. Add chopped garlic and saute for a minute. Add tomato sauce and red chili sauce and stir well for a minute and add honey and vinegar as well. Now add deep fry potato wedges into sauce and toss it . Season with salt as per taste and sprinkle roasted sesame seeds all over and give a quick mix again. Turn off the gas and garnish with fresh chopped coriander or spring greens and serve hot.

Shikampuri Kebab is a wonderful appetizer cum side dish that enhances your dinner experience and make you crave more. Shikampuri Kebab can be made with meat, poultry or even with vegetables. The most important technique that makes Shikampuri different from Shammi Kebab is it’s stuffing. Yes, the Shikampuri kebab is stuffed with malai and hung curd and is more moist and melt in mouth as compared to shammi kebab which is a little more fibrous. An ideal party snack option, or even a great starter to your brunch party. Shikampuri Kebab is a must in my home, specially during Ramadan. I mostly make them with goat meat but this time i tried out my hands on chicken and trust me it tastes delicious. Its aromatic, moist and absolutely melt in mouth with a flavorful cream stuffing in the center that oozes out with every bite. Hyderabadi Shikampuri Kebabs taste best when served with fresh mint & coriander chutney.

Ok so now that we are done with Kebab explanation, it’s time to share an awesome news with all my readers. Feedspot is a community website that list out top 100 blogs and websites in India in various categories. These blogs are ranked based on following criteria

Google reputation and Google search ranking

Influence and popularity on Facebook, twitter and other social media sites

Quality and consistency of posts.

Feedspot’s editorial team and expert review

This year Feedspot came out with their Top 100 Indian Food Blogs and yes, your’s truly is listed among some very famous food blogs and websites. So it’s time for a happy dance as i feel proud to share the space with some of India’s most amazing food websites, blogs and chefs. I would like to take this opportunity to thank all my readers, followers, well wishers and last but not the least, my family without whom i wouldn’t have reached this milestone in my blogging career. Cheers to all (Y)

Coming back to the Hyderabadi Shikampuri Kebabs, let us take a quick look on the ingredients required…

Andhra Style Green Chilli chicken is a dry chicken recipe that is spiced mainly with green chilies and it also appears green in colour. It can be served as a dry snack or a side dish with your fried rice. Green Chilli chicken is a hot and spicy recipe which can be an addition to your south Indian spread also. An easy recipe that requires some basic ingredients and some technique to get the green color, ideal for your brunch or kitty parties. Serve it as a starter or with the main course. Andhra Green Chili Chicken is certainly a show stopper in my house and shall now be in yours as well.

If you like this spicy hot green chili chicken recipe, then give it a try this weekend and enjoy with your family and friends. Do not forget to leave a reply , view or your feedback on this in comments below.

On my blog today, i have a very special guest whom i have been knowing through Facebook and had been admiring her work since long. Though we haven’t met or interacted personally but there have been occasions where both of us have encouraged, appreciated and supported each other. A name that needs no introduction, she is NUSRATH JAHAN , blogger, recipe developer , stylist and an amazing photographer at THE FOOD FACTORY

Nusrath has already done a guest appearance on my blog during Ramadan Recipe Round Up. The friendship then was just at the urge of beginning. Lately i had been finding Nusrath growing and reaching heights. Humble and extremely polite person, it’s commendable how Nusrath handle her family, kids along with the blog. Her sweat and blood she puts in her blog is clearly visible through the amazing work she posts now and often. I am thankful to her for taking out time from her extremely busy schedule and curate a recipe for my blog as a guest post. I feel elated!

Let us now check out what Nusrath has to tell about me and her recipe that she shares today …

…..A warm hello to the readers of spoon fork and food .I was introduced to Shaheen’s blog through a facebook group. Always been a silent admirer of her photography and blogging skills. Shaheen is one of the few active bloggers who put in their soul into each blog post,and it is evident from the photographs she clicks. I am delighted to grace her blog with a humble recipe as a part of her guest post series.

……Breakfast is the quintessential meal of the day. Breakfast , as the word suggests ,you are breaking a 7-8 hour long fast .Your body needs healthy nutrients to kick start the day.A healthy wholesome breakfast will provide you with the energy needed.What better way to start your day than eggs? Egg is a complete food.If cooked the healthier way and with some added vegetables it becomes a complete breakfast in itself. Egg is the most perfectly balanced natural food which contains amino acids, minerals and vitamins(except vitamin c). Here I present you egg muffins.this is a zero oil recipe and you can add your choice of veggies to it .I have used a silicone mold so there was no issue of greasing ,if your are using a regular muffin mold make sure you grease it with oil. Egg muffins can be made in advance and stored in refrigerator. Next day all you have to do is warm it in microwave and pack as a lunch box for the kids. Egg muffins serve as a great on -the -go breakfast .

Tofu and Shrimp Salad with Balsamic dressing is one of the most finest salad with a plethora of flavors. Rich is flavors along with nutrients, fibers etc, this salad makes an amazingly, colorful side in your meal parties. Serve Tofu & Shrimp Salad Recipe With Balsamic Dressing as a whole meal with a Minestrone Soup Recipe, Tofu and Shrimp salad is healthy and absolutely flavorful with rich colors, textures and goodness.

A big shout to all the shrimp and tofu lovers, this salad is one stop of flavor riot and the balsamic dressing surely gives a kick to your palate. Play of colors, tofu and shrimp together combines to give an amazingly delicious salad with plenty of vegetables to company.

Print Recipe

Tofu And Shrimp Salad with Balsamic Dressing

Rich is flavors along with nutrients, fibers etc, this salad makes an amazingly, colorful side in your meal parties.

Khaas Nihari is a slow cooked stew Recipe made with either beef or lamb cooked with its bone marrow, originated from Mughal or Awadh cuisine. Authentically, Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the recipe with very tender morsels of meat, infused with the flavorful bone marrow. Awadhi Khaas Nihari can be made with shanks and feet of beef or lamb. Typically garnished with coriander and ginger julienne to taste, Awadhi Khaas Nihari is served with Roomali roti or butter garlic naan and rice.

The original technique of cooking Nihari Khaas is not practiced much these days hence i shall be sharing the modern technique used in making this authentic recipe from Awadh. There is no short cut to the recipe, hence it requires a lot of monitoring, skills and patience to get the authentic taste, flavor and aroma.

Print Recipe

Awadhi Khaas Nihari Recipe

Khaas Nihari is a slow cooked stew Recipe made with either beef or lamb cooked with its bone marrow, originated from Mughal or Awadh cuisine

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Hi, I'm Shaheen, born and raised in a gastronomic family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A die heart foodie and a physiotherapist by profession, I came into blogging with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining, from mom's recipes to Chef's talk. Spoon Fork And Food was created on a lazy summer afternoon in the fall of 2014 in an effort to keep my sanity in check. This blog is a collection of good food and fond memories that remind me of my mum's home cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends and family. Recipes here are a reflection of me, my roots, who I was, who I am and who I will be as I evolve with the foods I discover, embrace and make them my own!